This recipe for fish fillet with basil remoulade is made for everyday cooking with just a little more flavor. The steps stay clear and simple, so you can easily adapt the dish to what you have at home.
Pay special attention to balance: something savory, something fresh, and enough texture make all the difference. Add flavorings little by little and taste as you go.
Why choose this fish fillet with basil remoulade?
The secret to cooking? Quality above all, simplicity as strength. With this dish, you can effortlessly create a light, modern meal that impresses both guests and family. The sauce with fresh basil and creamy mayonnaise brings even the most neutral white fish to life – and of course, you can adapt it to your own taste.
The power of Nicolas Vahé products
Nicolas Vahé is known for pure ingredients with a twist. With their mayonnaise with fresh basil, you get a fresh twist in a jar. It adds a bright dimension and saves time in the kitchen.
Ingredients (for 2 people)
- 2 firm fish fillets (such as cod or haddock)
- Olive oil
- Salt and freshly ground pepper
- 1 jar of mayonnaise with fresh basil from Nicolas Vahé
- 1 small pickle, finely chopped
- 1 tsp capers, drained and finely chopped
- 1 tsp lemon juice
- Optional: fresh herbs such as dill or parsley
How to make it: step by step
- Make the basil remoulade: Mix the basil mayonnaise with pickle, capers, and lemon juice. Season with a pinch of salt, pepper, and extra fresh herbs if desired. Let the flavors infuse for a moment in the refrigerator.
- Prepare the fish: Pat the fish fillets dry and season them with salt and pepper. Heat a splash of olive oil in a frying pan over medium-high heat.
- Cook the fillets on both sides until golden brown and just cooked through (about 2–3 minutes per side, depending on thickness).
- Serve the warm fish fillets with a generous spoonful of basil remoulade on the side or on top.
Serve like a chef
Serve the fish on a stylish board: guaranteed to look great! Take a look at our cutting board collection – ideal for this kind of relaxed, luxurious table moment.
Styling tips for your Scandi dinner
- Pair the dish with a fresh green salad and crispy potatoes.
- Use light, natural materials for your tableware and table décor.
- Add a sprig of fresh herbs on top of the remoulade for an elegant touch.
Variation tips
- Also delicious: add a spoonful of coarse mustard to the basil remoulade for extra kick.
- No pan at home? You can also lightly grill or steam the fish.
- Try this recipe with skrei, wolffish, or tilapia for a different twist.
Want to discover more?
Looking for more inspiration? Be sure to check out our full Nicolas Vahé collection and enrich your kitchen with surprising flavors and stylish accessories.
Frequently asked questions
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How long does the basil remoulade keep in the fridge?
About 2–3 days in a sealed container. Note: always keep the remoulade refrigerated. -
Can I make the fish without an oven?
Absolutely, in this recipe the fish fillet is cooked in a pan. You can also use a grill pan or steamer. -
Which fish are most suitable?
Cod, haddock, skrei, or tilapia are ideal because of their firm texture and neutral flavor, which pair well with the remoulade.
Feeling inspired to make this dish? Discover all the essentials in our Nicolas Vahé collection.
Read also: Want to read more about this topic? Then also check out our article about fresh hummus with beet and pink pepper.
